Celebrate Diwali, the Hindu festival of lights that marks the Indian new year, with this creamy and luscious cashew curry. Cashews are added in two forms: ground cashews to help thicken the sauce and whole cashews for flavour and texture. For a richer curry you can use thickened cream instead of milk. You can also use 2 large chopped fresh tomatoes instead of the tomato puree, if you prefer.
Ingredients
- 40g ghee
- ½ cinnamon stick
- 1 large brown onion, coarsely chopped
- 2 cloves garlic, chopped
- 3cm piece ginger, chopped
- ½ tsp dried chilli flakes
- 225g (1 ½ cups) dry-roasted cashew nuts
- 410g can tomato puree
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground turmeric
- 185ml (¾ cup) milk
- Fresh coriander sprigs, steamed basmati rice plus garlic naan, to serve
Method
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Step 1Heat half of the ghee in a large deep frying pan over medium heat. Add cinnamon, onion, garlic, ginger and chilli flakes, and cook, stirring occasionally, for 8-10 minutes or until onion softens. Remove from heat and cool for 10 minutes.
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Step 2Meanwhile, place ⅓ cup cashews in a small food processor and process until finely ground. Transfer to a bowl.
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Step 3Place onion mixture into the same food processor and process until a paste forms. Heat remaining ghee in the same frying pan over medium-high heat. Cook onion mixture, stirring occasionally, for 2-3 minutes or until ghee starts to separate. Add ground cashews, tomato puree, cumin, ground coriander and turmeric and cook, stirring occasionally for 4-5 minutes or until mixture thickens and forms a paste.
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Step 4Add ¾ of the remaining cashews and stir for 1 minute or until combined. Add milk and ½ cup water, then bring to a simmer. Reduce heat to medium-low and simmer, uncovered, for 3-4 minutes or until curry thickens slightly. Season.
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Step 5Sprinkle with fresh coriander and remaining cashews. Serve with rice and naan.
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